Chipotle Chicken Caesar Salad

Name: Chipotle Chicken Caesar Salad
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6
Cuisine: Mexican
Ingredients: 2 each (1 lb) Chicken breasts; 1/2 cup Sweetwater Spice Ancho Chipotle Bath; 1 1/2 cups water; Cattleman’s Grill Road House Seasoning; 2 heads Romaine lettuce, 8 cups chopped; 2 cups tortilla chips, crumbled; 3/4 cup Cotija cheese, crumbled; 2 avocados, sliced; 1/2 cup mayonnaise; 1/4 cup Parmigiano-Reggiano, grated; 3 tbsp extra virgin olive oil; 1 tsp anchovy paste; 1 tbsp lemon juice; 1 tsp minced garlic; 1 tbsp chipotle in adobos chiles, minced; 1 tbsp adobo sauce, from the can of chipotles; 1/2 tsp-ish Cattlemen’s Grill Road House, to taste

May 14, 2024 • Tom Jackson

Ready to dive into a flavor-packed Chipotle Chicken Caesar Salad? Picture this: juicy grilled chicken marinated in Sweetwater Spice Ancho Chipotle Bath and seasoned with Cattleman’s Grill Road House Seasoning - it's like a party in your mouth! Let's not forget about that charred Romaine lettuce, adding a hint of smokiness that pairs perfectly with the robust chicken flavor. Then comes the creamy Chipotle Caesar Dressing, blending mayo, Parmigiano-Reggiano, and a kick of chipotle for that extra oomph. Toss in some crumbled tortilla chips for that satisfying crunch, Cotija cheese for a touch of richness, and creamy avocado slices to cool things down. Trust me, every forkful of this salad is a flavor explosion you won't want to miss. Let's dig in and savor every bite together!

Chipotle Chicken Caesar Salad

Tom Jackson

Rated 5.0 stars by 4 users

Cuisine

Mexican

Servings

6

Prep Time

30 minutes

Cook Time

30 minutes

Calories

742

If you're craving a meal that's both satisfying and bursting with flavor, look no further than this Chipotle Chicken Caesar Salad recipe. It's a real winner for those warm summer evenings when firing up the grill feels like second nature. Start by marinating those tender chicken breasts in Sweetwater Spice Ancho Chipotle Bath - trust me, it's a game-changer. While the flavors mingle in the fridge, get your grill prepped and ready for action. Don't forget about that charred Romaine lettuce! Just a quick sear on the grill gives it that perfect smoky edge. Once everything's grilled to perfection, toss it all together with creamy Chipotle Caesar Dressing, crumbled tortilla chips, Cotija cheese, and creamy avocado slices. It's the kind of dish that'll have the whole neighborhood asking for seconds. So grab your apron and let's get cooking!

Ingredients

2 each (1 lb) Chicken breasts
1/2 cup Sweetwater Spice Ancho Chipotle Bath
1 1/2 cups water
Cattleman’s Grill Road House Seasoning
2 heads Romaine lettuce, 8 cups chopped
2 cups tortilla chips, crumbled
3/4 cup Cotija cheese, crumbled
2 avocados, sliced

For the Caesar dressing

1/2 cup mayonnaise
1/4 cup Parmigiano-Reggiano, grated
3 tbsp extra virgin olive oil
1 tsp anchovy paste
1 tbsp lemon juice
1 tsp minced garlic
1 tbsp chipotle in adobos chiles, minced
1 tbsp adobo sauce, from the can of chipotles
1/2 tsp-ish Cattlemen’s Grill Road House, to taste

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Directions

Place the chicken breasts in a zip top plastic bag. Add the Sweetwater Spice Bath to the bag. Add the water to the bag. Massage. Let sit in the refrigerator for 1-4 hours.
Fill a charcoal chimney starter with lump charcoal. Light a fire starter underneath and let it get hot until the coals at the top are red. Dump the coals into a concentrated area of the fire bed of the Yoder Smokers El Dorado Santa Maria Style Grill. Add a couple of handfuls of hickory wood chips to the coal bed.
Halve your heads of Romaine lettuce and remove the leafy ends. Char half the lettuce on the grill, just to get color, but not until it wilts. Slice to your desired size.
Remove the chicken from the brine/marinade and season lightly with Cattleman’s Grill Road House Seasoning.
Grill the chicken over direct heat until lightly charred, adjusting the height of the grates as needed. Remove when the internal temperature reaches 155ºF.
Make the Chipotle Caesar Dressing. Combine all ingredients in a bowl and whisk. Keeps in the refrigerator for up to one week.
Dice the chicken.
Place the sliced, charred and fresh Romaine in a large bowl. Add just enough Caesar dressing to coat. You may only need 3/4 of the dressing, but dress as desired.
Transfer the dressed lettuce into bowls. Serve salads topped with crumbled tortillas chips, cotija cheese and sliced avocado.

Recipe Note

Other Recipes You Might Enjoy:

Smoked Salmon Caesar Salad

Chipotle Barbecue Pulled Pork

Recipe Highlights and Insights:

The Caesar salad, a timeless classic beloved by many, has a fascinating origin story that traces back to the 1920s in Tijuana, Mexico. Legend has it that Caesar Cardini, an Italian immigrant and restaurateur, invented the salad on a busy Fourth of July weekend at his Caesar's Restaurant. Running low on ingredients, Cardini improvised with what he had on hand - romaine lettuce, garlic, croutons, Parmesan cheese, olive oil, eggs, and Worcestershire sauce. Tossed together tableside, the salad was a hit among patrons, who were captivated by its simplicity yet bold flavors. Over time, the Caesar salad gained popularity and evolved into the iconic dish we know today, cherished for its tangy dressing, crisp greens, and crunchy croutons. Despite its humble beginnings, the Caesar salad has become a staple on menus worldwide, a testament to the ingenuity of its creator and the enduring appeal of a well-crafted culinary masterpiece.